Baked Eggs in Greek Gigante Beans | Easy One-Pan Greek Dinner | Everyday Gourmet 2026

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Learn how to make Justine's Baked Eggs in Greek Gigante Beans. Creamy slow-cooked beans are simmered with crushed tomatoes, garlic, carrot, and oregano until soft and rich, then baked with eggs until just set and finished with crumbled fetta. It's a satisfying one-pan meal that works for breakfast, lunch, or dinner and tastes like something a Greek grandmother has been perfecting for decades.

Full Recipe: https://everydaygourmet.tv/recipes/baked-eggs-in-greek-gigante-beans

Ingredients:
2 tbsp extra virgin olive oil, plus extra for drizzling
2 cups of dried gigante beans (alternatively, lima or butter beans), soaked in water overnight
1 onion, halved
3 whole cloves of garlic
1 carrot, halved
1 bay leaf
1 tsp dried oregano
400g can of crushed tomatoes
Salt and pepper
8 free-range eggs

To Serve
80g fetta
Crusty bread, to serve

Method:
In a large pot, add the beans and enough water to cover the beans by about 5 cm. Add the garlic, onion, carrot, oregano and crushed tomatoes. Bring to the boil, then lower the heat and cook for 1,5–2 hours, or until the beans are very soft and creamy. Once cooked, remove the bay leaf and season generously with salt and pepper.

Preheat the oven to 180°C.

Strain some of the liquid from the beans and divide into individual or one large oven-safe baking dish. Drizzle with lots of olive oil. Make 2–3 indents in the beans and crack the eggs in. Drizzle over more olive oil and bake for 8 minutes or until the eggs are just set.

Crumble fetta over the top and serve with crusty bread.

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Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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